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2 pound Crab Meat
1 pinch Salt
1 cup Green Onions, Diced
4 tablespoon Breadcrumbs, Dry
1 medium Avocado, Peeled & Chopped
1 Green Onion, Slivered
2 Eggs
½ cup Salsa, Hot
Line baking sheet with parchment. Combine crab, green onions and avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared sheet. Cover with plastic and refrigerate 3 hours. Can be prepared one day ahead and frozen. Do not thaw before cooking.
Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350f. Dust fritters with flour. Carefully add to oil in batches and cook until golden brown, 2 minutes per side for refrigerated fritters and 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately.
1 pinch Salt
1 cup Green Onions, Diced
4 tablespoon Breadcrumbs, Dry
1 medium Avocado, Peeled & Chopped
1 Green Onion, Slivered
2 Eggs
½ cup Salsa, Hot
Line baking sheet with parchment. Combine crab, green onions and avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared sheet. Cover with plastic and refrigerate 3 hours. Can be prepared one day ahead and frozen. Do not thaw before cooking.
Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350f. Dust fritters with flour. Carefully add to oil in batches and cook until golden brown, 2 minutes per side for refrigerated fritters and 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately.
